Cinnamon Swirl Milk Bread with Raisins

Step 1

To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.

Step 2

At the same time, heat up your milk. I heat up my milk by placing it in a measuring cup then putting the measuring cup in a pot of water over medium heat.

Step 3

Set the tangzhong aside to cool once done and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes. It should almost double in size.

Step 4

While the yeast is blooming, prep the dough by combining flour, sugar (white and brown), and salt in your mixer bowl.

Step 5

When ready, on the low speed setting (2 on my KitchenAid), combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes.

Step 6

Add in the raisins.

Step 7

Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. *if your dough isn’t coming together after the butter has mixed in, you can add up to 2 tbsp of flour to help the dough come together.

Step 8

When done, remove the dough from the mixer bowl divide it in half.

Step 9

Gently shape one half into a ball while holding it. Place the dough ball into a greased bowl and cover with plastic or a tea towel.

Step 10

To the other half, add the cinnamon powder and knead it in or combine it with the mixer. I prefer using the mixer for this instead of hand kneading the cinnamon in. Once combined with the cinnamon, place the dough ball into a greased bowl and cover with plastic or a tea towel.

Step 11

Allow to proof for 1 to 2 hours or until the dough has doubled.

Step 12

While the dough is rising, prepare your loaf pan by spraying it with some non-stick and lining with parchment.

Step 13

Once doubled, transfer the two dough balls one at a time to a lightly floured work surface.

Step 14

Roll the doughs out to around 8.5 inches x 14 inches, as close to a rectangle as possible. Positioning the dough with the 8.5 inch width facing you.

Step 15

Lightly wet your hands and lightly run your hands over the plain dough.

Step 16

Take the cinnamon dough that was rolled out and layer it on top of the plain one. Use the rolling pin to help gently squish them together. The water from earlier should help them stick to each other.

Step 17

Carefully roll the dough into a little log by rolling from the top down or bottom up.

Step 18

Once rolled, place the loaf seam side down in the loaf pan. Cover and let rise for 1 hour.

Step 19

Heat over to 350°F.

Step 20

Beat an egg and brush the egg over the risen loaf.

Step 21

Bake the loaf for 50 to 55 minutes on the low rack of your oven.

Step 22

When done, let cool before slicing and enjoying!